caramella/caramel
Who doesn't love David Lebovitz. Many foodies, bakers, chocolate lovers, whoever....probably have one or more....heck....all his books. Who doesn't love Ready for Dessert, Room for Dessert, Ripe for Dessert, The Sweet Life in Paris, or The Perfect Scoop.
More than the books? Who doesn't love salt, caramel, or ice cream? Thank you, David Lebovitz for putting the three together. :)
Be sure to check David's website for the full recipe. It's definitely worth the steps. I did not include the caramel chips, but maybe next time! I like to top the ice cream with caramel sauce and a few crystals of sea salt. oooowwweee! Delish.
7 comments:
I'm drooling right now. I swear I've had my evening meal trolling the web tonight. You were dessert :) I think I've made this recipe before and there's no way mine had that much amazing color. What's the trick?
Thanks Kelly!! :) I make this several times a week for the restaurant. When I was in the "test kitchen" stage, I got different color tones. The end color will depend on how dark you prep the caramel. It will only lighten so much when combined with the milk and cream. ;)
I want a scoop or two:)
I love DL's blog! I have never tried his ice cream and now after seeing yours I just might have to. I need some right now!
Looks amazing. Bring some over and we can swap out a scoop for a scoop.
Sharona May
David is the bomb! I have yet to make this ice cream flavor, but drool over it everytime I see it. Yum!
Oh, this is heaven! I'm drooling all over my keyboard! I just finished my late lunch and this would be make dessert! YUM!
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